I’m in white chocolate heaven.
White Chocolate Coconut Brownie heaven. I cannot believe I haven’t been eating these all my life. White Chocolate Brownies, WHERE HAVE YOU BEEN?
Made with sweet white chocolate and flecks of chewy shredded coconut, these brownies are absolutely packed with flavour. Oh and did I mention they are one bowl brownies? Yup things just got real.
Seriously fudgy with chewy edges, a crinkly top and an irresistibly gooey centre, these White Chocolate Brownies are my new favourite dessert. But to be honest, the addition of coconut takes them from good to reaaaally good.
White chocolate and coconut make the perfect match and these brownies prove it. For me, it’s all about those crispy, crunchy and downright chewy edges. I maaay have been eating those tasty morsels ALL day. #foodbloggerlife
So how does this White Chocolate Brownie thing work? Well I’m glad you asked! It is very similar to a regular brownie recipe with just a few small adjustments. A bit more butter for flavour, a little more flour for stability, less egg to reduce the moisture, and the perfect blend of both caster and brown sugar.
And what do you end up with? The ultimate White Chocolate Brownie. Throw in some shredded coconut and bake until golden brown. Leave to cool and then cut into squares to serve.
Even though I definitely have a thing for chocolate brownies (as proven by THESE, THESE and THESE), I just know I will be making these White Chocolate Brownies over and over. After all, I have to make up for lost time!
So just in case you are still sitting on the fence, let’s go over this one more time. These brownies are deliciously fudgy AND chewy, they can be made using just one bowl (yes to less washing up), you don’t even need an electric mixer AND you probably have all the ingredients sitting in your pantry RIGHT NOW.
I think you and I need to get baking!
Let's Bake
White Chocolate Coconut Brownies
Made with sweet white chocolate and flecks of chewy shredded coconut, these White Chocolate Coconut Brownies are absolutely packed with flavour.
Ingredients
- 150 grams (1 cup) good quality white chocolate
- 170 grams (3/4 cup) unsalted butter
- 150 grams (3/4 cup) caster sugar
- 45 grams (1/4 cup) brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 140 grams (1 cup) plain flour
- 30 grams (1/2 cup) shredded coconut
- 1/2 teaspoon salt
Instructions
- Grease and line a square 8-inch cake tin with baking or parchment paper, ensuring two sides of the paper overhang. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- In a large bowl, add the white chocolate and butter and pop in the microwave, stirring every 20 seconds, until completely melted.
- Next, add the sugars and vanilla and stir until combined. Add the eggs, one at a time and mix again. Then add the flour, coconut and salt and mix until smooth. Pour brownie batter into prepared pan and smooth the top.
- Bake the brownie for about 30-35 minutes or until cooked through. Insert a skewer into the middle to see if comes out clean, or remove once the edges of the brownies are golden brown. Leave to cool completely before serving.
Nutrition Information
Anjie says
Hi there!
This looks amazing. Before I attempt this, do the eggs have to room temperature, or I can use straight from the fridge? TIA
Jessica Holmes says
Hi! Either will be ok in this recipe. Hope you enjoy them!
Amber says
Hi, this recipe looks delicious, i am going to try it out, can i use dessicated coconut instead of shredded coconut? Thanks 🙂
Jessica Holmes says
Yes absolutely!
Amber says
I made this last night and it is so scrumptious! I used dessicated coconut and salted butter (as i bought the wrong one!), i halved all the ingredients to make a smaller batch and it took a long time to cook, it was very ‘golden’ on top and i thought it would be overcooked but it was not! It was so delicious, chewy, buttery, sweet, perfection! Thank you so much, i have also made your apple cake and that is also amazing, thank you for sharing such wonderful recipes 🙂
Jessica Holmes says
So happy to hear that Amber! Thank you for your kind review!
Norita says
I couldn’t resist the eager to try out this.. Yes where were me for all these time.. the white brownies.. Lots of love ♥️♥️ thanks Jess. ..
★★★★★
Jessica Holmes says
Glad you liked them Norita!
Melanie says
Do you think these would work if I also add frozen berries? I am looking for a recipe for a fundraising bake sale so don’t want to mess this up!
Jessica Holmes says
I think so Melanie! Just try not to overmix the batter so the berries don’t bleed. And make sure you add them to the batter frozen – no need to thaw.
M will says
Easy to make and delicious
★★★★★
Annie says
I made these today and they are delicious! Mine took longer to cook (around 40 minutes) and I added coconut on the top before baking as well. Yummy!
Jessica Holmes says
I’m so glad you enjoyed them Annie! Love the idea of sprinkling coconut on top! ☺️
Shem says
I have tried most of ur recipes.. and all were great..
But I have a doubt . Can I make them on stovetop or microwave? Because my oven is not working
Jessica Holmes says
Hi Shem, thanks for the kind feedback! Unfortunately I don’t think you can make these brownies without an oven – sorry! Jess
Thao says
Oh em gee This is amazeballs!! I made this to bring to an afternoon tea. Was so rapt that a chunk got stuck to the pan as I could have a guilt-free taste. Trying my very hardest not to eat it all! I used 200g white chocolate as I didn’t want to have just 50g left. Reduced caster sugar b6 50g to compensate. So deliciously moist and morish. Just that small amount of coconut but so much flavour. Great recipe, Jess. It’s a keeper! 😛
Jessica Holmes says
Oh thank you Thao! So pleased you enjoyed these! They really are morish 😂 Thanks for the lovely feedback.
Nadia says
Could i use coconut flour instead of coconut flakes? My LO is very fussy about texture?
Jessica Holmes says
Hi Nadia, thanks for your comment. Unfortunately this recipe has not been tested with coconut flour. I wouldn’t recommend swapping the flakes for flour as this will change the ratio of flour in the brownie and give you a different result. Sorry!
YUWANA says
Hi Jessica, just curios, could I change the coconut with shredded cheddar cheese? Will it works flavor-wise?
And do I need to change composition of other ingredients?
Thanks a lot.
Jessica Holmes says
Hi Yuwana, no I don’t recommend using cheese in this brownie recipe. I hope you enjoy them!
Josh says
Even better than the chocolate version!
★★★★★
Dee says
I gave these a try and the texture was everything you promised-the perfect brownie!
I did find them exceptionally sweet though and had to have very tiny portions.
In your expert opinion would I achieve the same consistency if I only use half a cup of sugar?
Jessica Holmes says
Hi Dee, thanks so much for your comment! So glad you loved these brownies! They are quite sweet, I would perhaps take the sugar down to 3/4 cup first. I haven’t tried it myself, so I would just hope they don’t lose their crispy edges with only 1/2 cup – I think the taste would be fine. Let me know if you give it a go! 🙂
Jenny | The Baking Skillet says
Chocolate and Coconut! What is not to like. These looks so chewy and delicious Jessica! Love it
Jessica Holmes says
Thanks Jenny!
Karly @ Buns in my oven says
Again, I find myself drooling over a dessert before I’ve even thought about breakfast. Maybe that’s a sign that these should be breakfast? Hehe.
Jessica Holmes says
Hahaha I mean what even is breakfast really? 😉
Kristy says
Ooohhhh, these look heavenly! White chocolate and coconut is such a winning combination!
Jessica Holmes says
Thanks Kristy, I couldn’t agree more!